RECIPES: Chef Mike Lata of Fig
Nov. 12, 2010 — -- Crispy Pork Trotters with Succotash Salad and Serrano Vinaigrette
Serves 8
Ingredients for the brine:
Instructions for the brine:
Add all the ingredients to a stock pot. Bring to a simmer then chill. Pour over the hocks and let brine overnight.
Ingredients for the trotters:
Sachet of:
Instructions for the trotters:
Place all ingredients into a stockpot and bring to a simmer. Cook at a lazy simmer until the hocks are tender and falling from the bone easily, approximately 2 ½ hours. Remove the hocks from the liquid, cover with a kitchen towel and let them cool enough to handle.
Carefully remove the meat and skin from the bone, making sure to get all the little pieces. Separate the skins and the meat. Finely chop the meat and then skin (it's easier if they are separate).
Place the chopped meat mixture into a stainless steel bowl and add the chives and the mustard. Season with salt and white pepper.
To shape the trotter, place a 1'x1' sheet of plastic wrap on your work surface and place half of the mixture in the middle. Carefully work into a log by wrapping the wrap from the back to the front and then rolling tight to create a well formed cylinder. Let chill in the fridge overnight.
Slice the chilled trotter into 3-4 oz. disks, paint with Dijon mustard, roll in fresh breadcrumbs and sauté in canola oil until golden brown and hot in the middle.
Ingredients for the succotash salad:
Ingredients for the serrano vinaigrette:
Instructions for the serrano vinaigrette:
In a blender, add the vinegar, chilis, mustard, and salt. Blend on medium speed and slowly stream in the olive oil until emulsified. Transfer to a container and stir in the shallots.
To assemble:
Combine all the succotash ingredients into a bowl and dress with the serrano vinaigrette to taste. Place in the middle of a dinner plate and top with the trotter. Drizzle a small amount of the vinaigrette around the plate. If you like, top the trotter with a sunny side-up quail egg.
